This pie is a tasty gluten-free take on traditional chicken and cheese quesadillas. It's great for a quick dinner during the week or a casual get-together with family and friends.
Ingredients: 1 cups cooked shredded chicken. 1 cup gluten-free salsa. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 6 gluten-free tortillas. 1 tablespoon olive oil. teaspoon garlic powder. teaspoon ground cumin. teaspoon paprika. Salt and pepper to taste. Optional toppings: avocado, sour cream, chopped cilantro.
Instructions: Preheat the oven to 375F 190C. In a large bowl, mix together the shredded chicken, salsa, cheddar cheese, Monterey Jack cheese, garlic powder, cumin, paprika, salt, and pepper. Brush one side of each tortilla with olive oil. Place 2 tortillas, oiled side down, in the bottom of a 9-inch pie dish, overlapping slightly. Spread half of the chicken and cheese mixture over the tortillas. Repeat with the remaining tortillas and chicken mixture, ending with a layer of tortillas on top. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool for a few minutes before slicing into wedges. Serve warm with optional toppings like avocado, sour cream, and chopped cilantro.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ollie Renee Schminkey